Use chicken stock in sauces or as a braising liquid to add flavor.
Slow cooking is recommended as in braising or pot roasting, superb for stews casseroles and pies.
Braising produces a moist cooking heat and skin will brown slightly.
Frying, braising, grilling, baking and roasting are the predominate cooking methods.
Chicken dishes can be a bit bland, but when prepared in less common ways, such as confit (braising the legs in olive oil), or poaching the breasts and serving them with a dipping sauce, it can be an excellent meat dish.